Preparation: 15 minutes
Cooking: 45 minutes
Total: 1 hour
1 onion, roughly chopped
1 leek, sliced
1 stick celery, finely sliced
300g carrots, cut into 1cm dice
200g parsnips, cut into 1cm dice
75g pearl barley
1.2 litre vegetable stock, hot
1 tbsp Dijon mustard
200g pack Cavolo Nero, finely shredded
Grated Parmigiano Reggiano, to serve
Heat the butter in a large saucepan and gently cook the onion, leek and celery for five minutes until starting to soften.
Add the carrots and parsnips and cook for a further five minutes. Add the pearl barley and then pour over the hot stock and simmer for 30 minutes without the lid on, until the barley and vegetables are tender.
Stir in the mustard and cavolo nero and cook for five minutes until tender. Ladle into bowls and serve with Parmigiano Reggiano sprinkled and a good grinding of black pepper.